Harissa (Moroccan)

Like spicy food? Do you crave foods with a kick? If so, add harissa to any meal. Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pasta, and other recipes and can also be purchased in Middle Eastern stores in a can. For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies. For medium spiciness: use a blend of New Mexico chilies with guajillo chilies. Harissa recipes vary among different countries but most versions of this spicy paste include a blend of hot chili peppers, garlic, olive oil, and spices, including caraway, cumin, coriander, and mint. Other common ingredients include tomatoes and rose petals. Harissa really adds spice and flavour to any cut of red meat, especially flank steak. Flank steak is thin enough that it really absorbs the harissa. Grilled or oven cooked, it is sure to be a crowd favourite.

10-12 dried red chili peppers
3 cloves garlic, minced
½ tsp. sea salt
2 Tbsp. olive oil
1 tsp. ground coriander
1 tsp. ground caraway seeds
½ tsp. cumin

Soak the dried chilies in hot water for 30 minutes.

Drain and remove stems and seeds.

In a food processor, combine chili peppers, garlic, salt, and olive oil. Blend.

Add remaining spices, and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.